Restaurant-Style Beef and Broccoli

Save money and have a restaurant-worthy meal at home with this top-rated beef and broccoli recipe. 

How to Make Beef and Broccoli

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

Beef and Broccoli Ingredients

These are the ingredients you’ll need to make this restaurant-worthy beef and broccoli recipe at home: 

• Sauces and oils: This beef and broccoli recipe calls for oyster sauce, sesame oil, and soy sauce. 
• Sherry: Cooking sherry adds a sweet, nutty flavor to the beef and broccoli. 
• Sugar: White sugar lends a hint of sweetness. 
• Cornstarch: A teaspoon of cornstarch thickens the sauce. 
• Beef: You’ll need a pound beef round steak, cut into strips. 
• Vegetable oil: Use a neutral oil, such as vegetable oil.  
• Ginger and garlic: Fresh ginger and fresh garlic add bold flavor. 
• Broccoli: Of course, you’ll need broccoli florets! About a pound, to be exact. 

How to Cook Beef and Broccoli

Here’s a brief overview of what you can expect when you make beef and broccoli at home: 

1. Make the marinade and marinate the beef. 
2. Cook the garlic and ginger in oil, then cook the broccoli. Remove from the wok. 
3. Add the beef and marinade to the wok, then cook until the meat is no longer pink. 
4. Return broccoli to the wok and stir until heated through. 

How to Serve Beef and Broccoli

Serve the beef and broccoli over white or fried rice for a crowd-pleasing meal. Here are some more delicious dishes that will pair well with this recipe: 

• Egg Drop Soup
• Sesame Udon Noodles
• Scallion Pancakes 

How to Store Beef and Broccoli

Store your leftover beef and broccoli in an airtight container in the refrigerator for up to four days. Reheat on the stove or in the microwave.

Allrecipes Community Tips and Praise

“This tasty beef and broccoli is a family favorite now,” says one Allrecipes community member. “I like to prepare it on days when our schedules don't always allow us to eat together. It reheats well when each person is able to find time to eat and enjoy.”

“Delicious and easy,” says Meg. “I used a more flavorful cut of meat (1 lb. flat iron, sliced very thinly across the grain). The marinade/sauce is so good I'll double it next time! I added the garlic and ginger to the marinade, which leaves out one step in the stir frying and adds to the flavor. A simple, easy, and flavorful go-to recipe.”

“I've made this recipe for many years,” raves another community member. “It's as close to identical as you can get to a real good Chinese restaurant. Onions and snow pea pods are a great addition. I use Shaoxing wine or a dry sherry."

Editorial contributions by Corey Williams